Place raspberries in blender or food processor; cover and process until smooth, stopping once to scrape down sides.

Place pureed raspberries in a wire-mesh strainer; press with back of spoon against strainer to squeeze out juice. Discard seeds remaining in strainer. Return puree to blender; add orange juice and sugar.

Place ginger root on an 8-inch cheesecloth square. Bring cheese-cloth edges together at top; hold securely.